Chili almond brittle, broken into small pieces, is a great garnish on cakes!
Chili almond brittle is perfect for that “once in a while treat” and is easy to make. It’s also a fun gift, or a welcome addition to an office party. I do recommend using a candy thermometer; over- or under-cooking the brittle affects texture and can be iffy.
Prep time: 5 minutes
Cooking time: ~20 minutes
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 tbs softened butter
- 1 tsp vanilla
- 1 tsp cream of tartar
- 3/4 cup almonds
- 1/2 tsp vegetable oil
- 1/4-1/2 tsp chili powder
- Mix sugar, water and corn syrup until dissolved (use a heavy bottomed sauce pan)
- Place the candy thermometer so that it is in contact with the sugar mixture, but not touching the bottom of the pan
- Mix the almonds to coat with the oil; add the chili powder and mix until the almonds are coated
- Preheat the oven to 400 degrees. On a parchment-lined cookie sheet, spread the almonds into a single layer
- Toast the almonds for 3-4 minutes, until they darken slightly; be careful not to let them burn!
- Start cooking the sugar mixture over medium heat, stirring constantly until the thermometer reads 300 degrees
- Remove from heat and place the pan in the sink to avoid splatter; drop in the butter and vanilla, mix just until incorporated
- Quickly add in the cream of tartar and mix with a wooden spoon; the mixture will seize up very quickly, so spread the mixture on the cookie sheet used to toast the almonds
- Spread out the brittle so that the nuts are not lumped together; let the brittle cool for about 30-40 minutes until set
- Break apart the brittle and store in an airtight container (if it lasts that long!)